Mavina Midi gayi Uppinakayi | Mango Midigayi pickle
Mavina Midi gayi Uppinakayi | Mango Midigayi pickle video recipe with tips and instructions.
Pickles are the most important part of our meal. Which enhances the the taste of the dishes with its sour, spice and salty taste. Most of south Indian families end the meal with curd rice / Mosaranna and pickle or the uppinakayi is the must to have it. Most commonly the pickles are prepared with Amla / Nellikai / gooseberry, lemon / nimbekai, Amtekayi / Hog plum, heraLe kayi and mavinakayi / mango. Here we have most popular Mango pickle – midigayi or midi mavinakayi uppinakayi.
Many varieties of mangoes are available in the market during this season. This particular variety mango which we are using in this recipe is called midi gayi or appe midi which is very small in size, and it has unique flavor compared to the other varieties.
- 30 to 35 Midi kayi or appe midi
- ¾ cup Salt
- ½ cup Red chilli powder
- 1 tbsp mustard seeds
- Wash and completely dery the mango. ( if it has long stem, remove stem a little- watch video for detail instruction )
- Take a ceramic or glass jar, cover the bottom layer with the mango.
- Put some salt on top, then put some more mando and put the salt. Likewise put all mango and salt in layers.
- Cover it and keep it aside. Mix this everyday with a dry spoon until the salt dissolves completely and mangoes will start to shrink.
- Once the salt is dissolved, you can mix once in 2 to 3 days.
- After 7 to 8 days, transfer the salt water to a dry pan, boil it for 5 minutes.
- After 5 minutes turn off the heat and allow it to cool completely.
- Powder the mustard seeds.
- Pour the boiled water to the mango, add chilli powder, and mustard powder, Mix it well.
- Now the mavina midi is ready. Store it in a glass jar.
- Make sure all the pans, spoon, and everything you use to make this pickle are dry.
- You can just store the mango in brine and you can add spice whenever you want.